Clams and Linguine with Red Sauce

(serves 2)
Clean 20 clams (or however many you want each)
Put them in a pan with lemon juice, maybe a little white vinegar (optional) and a enough white wine to almost cover clams (about 1/2 way is fine)
Cover and cook over medium heat until all the little guys open fully (don’t eat if they don’t open!!)
Remove from pan and discard all but a couple of tablespoons or so of the wine/clam juice

While the clams are cooking:
Chop 5 cloves of garlic
5 large tomatoes
1/4-1/2 cup fresh basil
1/4-1/2 cup fresh flat-leaf parsley

After clams are cooked and juice is dicarded (almost all), add some olive oil to wine mixture and throw in the garlic. Simmer in wine for a few minutes (don’t let liquid cook off or your garlic will burn and get bitter).
Add Tomatoes and increase heat to Med-High.
Cook down until most of the liquid is gone
Add 1/2 of the basil and cook a few more minutes.
Add some brandy for kicks if you like!
Add remaining basil and the parsley and mix in thoroughly
Turn off heat.

Oh, don’t forget to cook the linguine while all this is happening…it should be done now :)

Dump sauce over clams, dump clams over pasta, dump food into you :D

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